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Influence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurised goats’ milk cheese
Author(s) -
GONZÁLEZ LORENA,
ZÁRATE VICTORIA
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00862.x
Subject(s) - starter , food science , aroma , farmer cheese , lactic acid , cheesemaking , biology , fermentation starter , bacteria , milk products , genetics
Two batches of Tenerife cheese were produced from pasteurised goats’ milk, one with a commercial starter and another with an autochthonous starter consisting of three selected strains of lactic acid bacteria isolated from artisanal Tenerife cheese. Influence of starter on the characteristics of the cheeses was evaluated. Owing to the composition of the starters, lactobacilli and leuconostocs varied significantly between both cheeses. However, the type of starter did not significantly affect the physicochemical and proteolytic properties of the cheeses. In general, cheeses made with autochthonous starter received higher scores for sensory attributes, especially for aroma, than those made with commercial starter.